In general, this course equips students with an understanding of packaging and its manufacture, quality control of packaging products and the application of packaging and storage techniques for food products. The learning methods used are Cooperative Learning and interactive lectures. Students will be given problems that must be solved in groups. Several research results show that students who work in groups will have a deeper understanding than if they work alone. In a group, someone can exchange opinions, find solutions, and even practice convincing others of their opinions. The ability to communicate with others and experience working in groups will be very useful for students when working as graduates of the Department of Chemical Engineering in the future.

• Hydratase

  • Overview of hydratases and their role in biochemical processes
  • Applications of hydratases in food and biotechnology industries

• Material Storage Technology and Food Products

  • Principles of food material storage and preservation techniques
  • Technologies used to maintain the quality, safety, and shelf-life of food products
  • Temperature, humidity, and packaging methods for optimal storage

• Deviation of Food Material Qualities

  • Understanding factors that affect food quality during storage and handling
  • Causes of deviations in color, texture, flavor, and nutritional content
  • Methods for controlling and preventing quality degradation

• Microbial Contaminants in Food

  • Types of microbial contaminants in food (bacteria, fungi, viruses)
  • Effects of microbial contamination on food safety and quality
  • Methods for detecting and controlling microbial contamination in food products

• Purpose and Function of Food Packaging

  • Key functions of food packaging: protection, preservation, and marketing
  • The role of packaging in extending shelf life and maintaining food quality
  • Environmental and sustainability considerations in food packaging

• Interaction Between Food Packaging and Packaging Material Types

  • Different types of packaging materials: plastics, glass, metal, paper, and biodegradable options
  • How packaging materials interact with food products (e.g., gas permeability, moisture control, chemical interactions)
  • Advances in smart and active packaging technologies

1. Anne Barnett, Examining Food Technology, Heinemann Secondary, 1996.
2. Sri Julianti, The Art of Packaging, Gramedia Pustaka Utama, 2014.
3. Jung H. Han, et al., Innovations in Food Packaging, Elsevier, 2005.